Both type of sugar begin the same way ... within 24 hurs of harvesting, cut sugar cane is crushed to extract the juice, water is added, the syrup is clarified and concentrated through heat and then dehydrated to make Sucanat or crystallized to produce Evaporated Cane Juice.

Sucanat (dehydrated cane juice) is produced from a pure cane sugar juice stream, which naturally contains about 13% molasses and 87% sugar. Through dehydration and aeration, as opposed to evaporation, a granular, dry, free-flowing form of this juice is produced which contains all this natural present molasses.

Evaporated Cane Juice is produced not by dehydration and granulation, but by evaporation and crystallization. The act of crystallization separates the majority of molasses. This is unavoidable as the creation of a sucrose crystal is a very pure entity which retains a little molasses inside, but mostly the molasses coats to the outside of the crystal giving natural color and flavor, but far less concentration than that found in Sucanat. The product is therefore much lighter in color and flavor and better for more sensitive applications where a molasses flavor is undesirable. As compared to the 13% of molasses present in Sucanat, Evaporated Cane Juice has a range of 0.2%-2% molasses.

Therefore, my take is that Sucanat from a BTD standpoint is basically the same as Evaporate Cane Juice.